Knowledge Base › Fran Costigan - Refreshing Fruit Desserts

Can you suggest some plant based milks you use? I see the ones available now have oils in them.

Refreshing Fruit Desserts

Fran Costigan - Refreshing Fruit Desserts

Recorded

This event was on July 16, 2024

Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for an enticing, interactive presentation in which she will explore the vibrant world of summer fruit desserts! From juicy berries to succulent stone fruits, learn how to transform nature’s sweetest gifts into vegan treats perfect for warm weather. Some are baked, some are raw, others are frozen, still others are perfect for sipping. Chef Fran will guide you through simple, yet stunning recipes that capture the essence of summer. She liked the addition of fresh herbs to highlight fruit desserts, and thinks you will do. Whether you’re a seasoned baker or a dessert enthusiast, vegan or vegan curious, this Live Event promises to inspire and delight. Don’t miss out on the chance to elevate your dessert game with the freshest flavors of the season!

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Question

Denise Tarasuk

Can you suggest some plant based milks you use? I see the ones available now have oils in them.

Answer

Many of the plant milks that you buy in the shops do have added oil, but not all of them. I prefer oatley. I use a lot of soy milk, I will say that. And so my, the soy milk I use doesn't have added oil as far as I know. Um, but when I'm baking for a crowd, I make a couple of assumptions that there will be soy avoiders and there will be people who are not allergic. I by the way, have been eating vegan, very healthy vegan, uh, despite the fact that I am a vegan pastry chef. I don't live on desserts for over 30 years and I've been eating whole forms of soy all that time with no problem. In fact, I love it. I like oatley. And Oatley does have several options. One is a barista which has the most fat and then the regular has a little less fat and they have a low fat one or a non-fat. And when you pour it, I've tried it, it really looks like skim milk. I know that the, uh, rip essel ton and I always like to say, and those of you who have been listening to me for a while and probably know I'm gonna say, and I made Rip Esselstyn's wedding cakes, but, um, plant Strong has milk plant milks that don't have any oil and there's another brand Elmhurst as well.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.